Gluten Free Quiche with a Hash Brown Crust

Potato crust quiche spinach

Hash brown potatoes are a great alternative to pie crust!

Quiche is one of those things that is not easy to get gluten-free. Sure you can make it but you have to be pretty good with pastry. Rolling out the crust can be a bit intimidating! Why not make a gluten free quiche with a hash brown crust? It saves time and makes for something quite unique. You won’t have to add any flour to the batter or crust so it’s easy to make this gluten-free.

gluten free potato base quiche

Add enough hash browns to cover the bottom and sides with some oil, salt, and pepper.

For this quiche, I used a recipe similar to the one my aunt used to make at holidays. Hers had spinach, artichokes, and cheese. Since I eat dairy-free, I chose Follow Your Heart vegan parmesan shreds. I usually use plain almond or coconut milk instead of cow’s milk. When we say “dairy” we are really referring to the protein “casein” which is the common protein found in milk from mammals. So even though this recipe uses eggs, it is in fact dairy-free.

Bake the hash browns at 425F for 25 minutes.

If you have other fillings you want to use, do so! Be creative. The key to the recipe is pre-baking the crust with the hash browns, then adding the egg mixture and then finishing the baking. It really is quite good. Here’s one I made with broccoli and sausage. Before and after shots.

Once crust is baked, add ingredients to pan.

Bake until eggs are set and crust is golden. That’s all you need to do to make a gluten-free quiche with a hash brown crust!

For the one I served at Easter this past year, here’s how I did it.

Gluten-Free Quiche with a Hash Brown Crust Recipe

1.5-2 cups shredded potato, hash brown style

1 tablespoon vegetable oil

Fine sea salt and ground pepper

1 cup frozen chopped loose spinach, slightly thawed (drained if in a big block)

1 jar artichoke hearts, chopped

1/2 cup shredded vegan mozzarella (I like Follow Your Heart)

4 large eggs

1 cup milk substitute, plain and unsweetened

1/2 teaspoon fine salt

1/4 teaspoon pepper

Pinch or two each of ground nutmeg and mustard powder

  1. Preheat oven to 425F. Lightly grease 9” deep pie dish. Set aside.
  2. In a medium bowl, mix potato, oil, salt and pepper. Press potato into pie dish and up sides. Place in oven and bake 20-25 minutes or until beginning to brown.
  3. Remove from oven. Lower temperature to 350F. Wait 20 minutes for the crust to cool slightly.
  4. To the crust, add the spinach, artichoke hearts, and cheese substitute. Set aside.
  5. In a medium to large bowl, mix eggs, milk or milk substitute, salt, pepper, nutmeg, and mustard until combined. Pour this into pie dish.
  6. Place in the oven and bake 35-40 mins or until golden on top. Edges of quiche should be crispy.
  7. Wait 15 mins then cut.

Gluten Free Spinach Quiche with Hash Brown crust

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